HTM 2700 Lecture Notes - Lecture 30: Safflower, Corn Oil, Vacuum Packing

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Unsaturated fat (eg. canola oil, olive oil, corn oil, corn oil, safflower oil, and peanut oil) Water-in-fat emulsion (h2o is a dispersed phase) Foods which contain fat (eg. meats, nuts, cake mixes, snack foods, cookies) Hydrolytic rancidity - occurs in animal fats such as butter and lard. Occurs in unsaturated fats which have double bonds (vegetable oils) Higher degree of unsaturation (more double bonds) Catalyzed by: heat, light, iron (fe) or copper (cu) Results in the production of aldehydes and ketones. Keep away from heat sources, including oven and refrigerator. Bha, bht and propyl gallate - stop chain reaction. Citric acid and edta - tie up metal ions (fe and cu) Occurs in saturated fats (all single bonds) from animal sources. Fatty acids split away from the glycerol backbone. Some fatty acids have unpleasant odours and flavours. Butter and lard contain butyric acid which smells and tastes like rotten eggs.